Carob, honey and milk powder

In general, I buy cocoa butter in a soap shop in the sections for chocolate, there it is of good quality and it turns out cheaper than buying it in raw food stores.

Can you write specific sites?

The Soap Maker's Dream website and the Glitter store in Yekaterinburg, but now it rarely has large packages, I haven't ordered there for a long time.

[Tumanchik]

Tumanchik, and where did you find a carob in Minsk ?? I have not met anywhere yet

[Tumanchik]

Tumanchik, and where did you find a carob in Minsk ?? I have not met anywhere yet

Bread House store - 1st floor of Komarovsky market (to the right from the main entrance).

[Tumanchik]

Tumanchik, Thank you

[Tumanchik]

Tumanchik, Thank you

the one, nothing

Chocolate
120 g cocoa butter
240 grated cocoa
250 cream (milk) (you can add less milk, you can not add at all, but the chocolate will turn out to be very heavy for the stomach)
4-6 tbsp sugar (I love unsweetened chocolate, so try it along the way, find out by yourself how much sugar you need to taste)
1-2 tbsp of instant coffee (you can do without it, it's not for everybody)
a pinch of vanillin (someone loves chocolate with cinnamon or other spices - you can try adding all this). Vanilla is useless to add, the fusion smell of cocoa butter will still overpower the smell.
about 30 g of carob (maybe a little less or more, but the last time I specially weighed the carob, it turned out that much)
I do not heat the cocoa butter in the microwave until the end, leaving small pieces.
Then I heat the cream with sugar also in the microwave, while stirring the butter and cocoa. After heating, I dissolve the coffee in the cream.
I combine cocoa - butter and grated, and cream. The mixture does not emulsify - but that's okay). I stir and gradually introduce the carob, thoroughly knead the mass. I add vanillin with carob at the same time. Carob serves as an emulsifier here.
Chocolate should be silky, glossy in appearance, the main thing here is not to interfere for too long. Although it depends on the grated cocoa, before, at least stir it, the quality was the same, but the latter, with excessive stirring, again de-emulsifies, unfortunately. So it's best to follow. Although it will come empirically.
We put in the refrigerator for a couple of hours and the chocolate is ready.
If you want, you can add nuts - I already wrote that walnuts and cedar are better, almonds and hazelnuts simply disappear to taste in it, soak. And I often add raisins, usually black. You can both nuts and raisins - I take 200 g of both for this weight. Only nuts MUST be roasted - otherwise it will become moldy instantly.
At first, I put it in the molds, and tried to give the shape, and then I just began to pick up chocolate pieces with a spoon and into airtight containers. I repeat once again - otherwise everything in the refrigerator will smell like chocolate.
I somehow immediately developed these grams - 120, 240 - it turned out the first time, I liked the ratio and remembered it.
It's better to make it smaller first, just try it, whether you like it or not. Although no one has spoken badly yet)
Yes! Those who do not have the opportunity to add carob can replace it with ordinary cocoa powder, like all grated chocolate - but here it will be necessary to melt the cocoa butter, add cream with sugar, and only then add the cocoa powder. In terms of taste, chocolate will be worse, but in any case, it will be much better than purchased.
By the way, here I was watching a movie and there a friend took a bite of a chocolate bar and crunched loudly ... What should be added there so that the chocolate crunches ...
And this one, the recipe for which I laid out, will simply melt in the hands and in the mouth - it is such a pleasure when you bite off it and it melts - just like in childhood, when the chocolate was of high quality)
Of course, this is not chocolate for tempering and it will not take well into shape - with the exception of sculpting sweets, but it is very tasty and much better than purchased.

[Oksana]

Oksana, and grated cocoa is that?

It is an intermediate product from the processing of cocoa beans into cocoa butter. It is considered to be of better quality than cocoa powder. They sell it in eco-food or soap shops. It either goes in large pieces, or tiles.
But you can also do it from cocoa powder, so I started all over again.

Irishka, and I have some kind of pressed bar of 100% cocoa, then there is solid cocoa butter, to them there is still some sort of fashionable syrup I do not remember
I bought a fool, I don’t know what to do now
could you send me somewhere to get some sweets?
And in general, can you make candy from this set?

I bought a fool, I don’t know what to do now
could you send me somewhere to get some sweets?
And in general, can you make candy from this set?

this is a question for our Oksana. she doesn't want to lay out a separate recipe.
Oksanochka, what do you say to Tanya?
cocoa butter is a funky product, besides, it is also an excellent cough remedy. I put it in small pieces in cream, sweet sauces, cocoa .. in general, everywhere.

Irin, I'm not special for desserts, I have nowhere to put it
don't drink my cocoa
special thanks to you for the advice on coughing, sun)))

Oksanochka, be so kind, tell me)))))

special thanks to you for the advice on coughing, sun)))

a small piece in a glass of warm milk.
well. casseroles? cheesecakes? pancakes? three on a fine grater a little into the dough.

I'm current pancakes))))
if mine ask for pancakes, then I will forward them to my mother, God grant her health and long years))))

I'm current pancakes))))
if mine ask for pancakes, then I will forward them to my mother, God grant her health and long years))))

why don't you cook sweets and desserts at all?

So you can try to make some chocolate - there are the main components, cocoa powder too, probably)
Yes, you can make brittle.

[Tumanchik]

Tumanchik, nope, finally, that is absolutely

Oksana, there is cocoa powder, I need a master class)))) there are no nuts for roasted nuts, I would just try a tile
otherwise all the ingredients will rot nafik))))

ehhh, Tumanchik, can I send you a parcel to NG? will it come? so you will make sweets))))

there is cocoa powder, I need a master class)))) there are no nuts for roasted nuts, I would just try a tile
otherwise all the ingredients will rot nafik))))

why did you buy?
do you dislike or something else?

ehhh, Tumanchik, can I send you a parcel to NG? will it come? so you will make sweets))))

Irish, you will not believe, I bought the entot Carob. In the same red box as yours .... there is butter. Well, on the way?

Ir, I really love chocolate, I fell for the story as it is simply delicious)))) well, I think, I did it
yeah, I don’t know which side to approach him

Ir, this entire set has a shelf life of up to 20.01.2016 ((((
200g each
if you complain, write the address in a personal, I will send it))))

Girls, what are you afraid of)) We took 50 grams of cocoa butter, 100 grated or a pack of cocoa powder, something milk, sugar, vanillin - and off we go)
It's actually very simple, just don't do a lot the first time - well, suddenly you don't like it. It is impossible to spoil something there, because you will bring everything to the desired consistency with cocoa powder or carob. Just remember that the carob swells a lot, you need to stir it a little so that it swells - otherwise the chocolate will be dense. So it doesn't matter - it's still delicious. Now I prefer rather soft chocolate, but at first I made it so that I stabbed with a knife)
You are practically all pros here, try it)
Even if it doesn't suit the taste, you can always make baked goods with it, or roll up a sweet sausage in the same sausage)
By the way, we will ask Ira to post the master class later if she likes it)

Well, on the way?

forward dear! with a song! I believe in you! waiting for the result!

Ir, I really love chocolate, I fell for the story as it is simply delicious)))) well, I think, I do, I do
yeah, I don’t know which side to approach him

don't drift ... cabbage, too, when they started to ferment ..
get started! all is written!

this whole set has a shelf life of up to 20,01,2016 ((((

my dear, this shipment will cost you more than buying it again!

stop it, this is a reassurance. cook and don't look at the deadlines.

if you complain, write the address in a personal, I will send it))))

Girls, what are you afraid of))

so I say .. it's scary at first, and then even like it!

By the way, we will ask Ira to post the master class later if she likes it)

here is a sly .. got out. I can not yet. I have a home overhaul going on. maybe later. but I have not yet seen the cocoa liquor and I don’t know how much it costs. and more, I would like to see your photos. products, sorry if something goes wrong. I understand that it will not be lost, but at the annex I feel sorry for expensive products. I would show it myself.

but I don't have a carob))) here
Irk, please give me the address

but I don't have a carob))) here

.. gnya, replace it with cocoa!

No, look at her, she wants me to take up sweets !!!
Yes, I’m not giving up, we’re finishing up the cabbage, I have a new concern, I’ll also buy mushrooms, nadaaaa

No, look at her, she wants me to take up sweets !!!

of course I provoke! I didn’t bake bread either! I'm sure you can handle it. you will also teach me.

Replace carob with cocoa powder, it also turns out delicious)
Ir, I can’t take a photo yet - I’ll take a picture of how I’m going to make chocolate.

as I am going to make chocolate, I will take a picture.

I'm waiting, you know!

I hope for a gift for the New Year. mot write a letter to Santa Claus?
Kind Santa Claus
Cotton beard ...
Don't give me eye shadow and lipstick as a gift
Ask you dear grandfather from Siberia Ksyusha-flete
Post a recipe for chocolates!
Give her cocoa butter from me for this,
So that all her relatives eat candy for a year!

Ira))))))) it's just awful!))))))) I'll have to make chocolate, don't be lazy))))

Ira))))))) it's just awful!))))))) I'll have to make chocolate, don't be lazy))))

worked!
can i be convincing? now you are ashamed to torment me with the expectation

No, I don't feel ashamed)) I'm a psychologist, you can't manipulate, the master herself)))
But I'll take a photo)) Out of gratitude for your fantastic recipes)

Thanks for your fantastic recipes)

and poetry?

I'm a psychologist, you can't manipulate, the master herself)))

oh, I see. I know your brother .. I'll still be to blame

Poems are simply beyond competition - I still laugh and take notes))
That's for sure)) feeling of guilt is the most convenient for work)) a person can do a lot, feeling it))))))

feeling of guilt is the most convenient for work)) a person can do a lot, feeling it))))))

exactly. I knew a psychologist

Shhhh) don't reveal secrets)))

do not reveal secrets)))

I saw and heard FSE

I saw and heard FSE

Tanya, are you also a psychologist?

Irish, exclusively in the shower

Irish, exclusively in the shower

sister aaaaaaaaaaaaaa

Ira, hello) Clean the face, please, - I got to the chocolate, I need to send you a photo, but there is no possibility. Or put my email address in a personal, my photos weigh a lot.

Ira, hello) Clean the face, please, - I got to the chocolate, I need to send you a photo, but there is no possibility. Or put my email address in a personal, my photos weigh a lot.

Ksyushenka Toka arrived. Download it here. But it would be better, of course, with my recipe.

)) Straight to the topic ?? No, and which of us is a manipulator?))
But I don't know how to come here either ...) So mail in a personal))

)) Straight to the topic ?? No, and which of us is a manipulator?))
But I don't know how to come here either ...) So mail in a personal))

greedy ... I'll tell the girls everything!

Scare, scare ... And I feast on chocolate)) it turned out delicious - it did not stratify. Yes ... taking a lot of grated cocoa is dangerous, it turns out ... but taking a little is again inconvenient, paying every time for delivery ... Forks, however ...

Scare, scare ... And I feast on chocolate)) it turned out delicious - it did not stratify. Yes ... taking a lot of grated cocoa is dangerous, it turns out ... but taking a little is again inconvenient, paying for the delivery every time ... Forks, however ...

photo received. thank you so much. I can imagine how much you loaded ... but with the thought of me

)) So why weighed it down - I threw a photo and left on business while it was loading)) But with the thought of you))
Your PM is clogged again, do not answer) so I copied it here.
I hope it works) Carob can be easily replaced with cocoa powder, but then a little more sugar, because carob is sweet. And so everything is the same.
And you can make it on cocoa powder without grated cocoa - then you melt butter, add milk with sugar and then thicken it with powder. Everything is simple there.
Come on, happy chocolate making))

I hope it works) Carob can be easily replaced with cocoa powder, but then a little more sugar, because carob is sweet. And so everything is the same.
And you can make it on cocoa powder without grated cocoa - then you melt butter, add milk with sugar and then thicken it with powder. Everything is simple there.

I will try not to fool myself!